Sichuan Chicken and Broccoli
Steamed Rice
Ingredients
- 1½ lb boneless, skinless chicken breasts, thinly sliced
- 2 Tbsp cornstarch
- 3 Tbsp soy sauce
- ¼ tsp crushed red pepper
- 2 cloves garlic, minced
- 2 Tbsp dark sesame oil
- 1 (8-oz) can sliced water chestnuts, drained
- 1 cup chicken broth
- 1 head broccoli, cut into florets
Instructions
- Toss together chicken, cornstarch, soy sauce, and red pepper; let stand 15 minutes.
- Cook garlic in hot oil in a large nonstick skillet or wok over medium heat 30 seconds. Increase heat to medium-high. Add chicken mixture, and cook 6 to 8 minutes or until chicken is browned and done.
- Add water chestnuts, broth, and broccoli; cover and cook 3 to 4 minutes or until sauce is thickened and broccoli is tender.
Side Dish Ingredients
- 2 cups long-grain white rice
Side Dish Instructions
- Cook rice according to package directions; season with salt and pepper to taste.
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